Pasta With Spring Veggies

Course: Pasta Recipes


Prep time


Cooking time






  • Whipped ricotta:
  • 200 g ricotta

  • 1 tbsp extra-virgin olive oil

  • 1 clove confit garlic, mashed

  • freshly squeezed 1 tbsp lemon juice

  • ½ tsp lemon zest

  • sea salt & black pepper, freshly ground, to taste

  • Pasta:
  • 120 g pasta e.g. conchiglioni

  • 50 g whole shelled fresh or thawed fava beans

  • 1 orange bell pepper, cubed

  • 100 g Small grape tomatoes

  • 100 g zucchini, cubed

  • 100 g baby turnips, cut in wedges

  • 100 g white asparagus, peeled and cut in 4 cm pieces

  • 2 spring onions, diagonally sliced

  • 2 tbsp olive oil

  • 2 cloves confit garlic, mashed

  • 2 tbsp freshly squeezed lemon juice

  • sea salt & black pepper, freshly ground

  • Garnish:
  • 20 g mixed fresh herbs e.g. basil, chives, mint & tarragon, chopped

  • handful of mixed cress e.g. rock chives®, daikon cress® & Affilla cress®

  • 25 g parmesan cheese freshly grated

  • 2 tbsp toasted pine nuts


  • Mix all the ingredients for the whipped ricotta with a food processor or by hand. Taste and season extra if necessary. Don’t be stingy with the salt, it will enhance the flavor.
  • Bring a pot of salted water to a boil. Cook the pasta al dente according to instructions, between 6-12 min (depending on your pasta kind). Drain, but keep 100 ml of the pasta water, return to the pan.
  • In the meantime, heat olive oil in a nonstick pan over medium-high heat, sauté the garlic for 30 sec, then add the veggies and cook for 1 min. Add pasta water, cover and cook for 4 min until veggies are tender, uncover for the last minute. Stir in pasta, cheese and lemon juice and toss well to combine. Taste and season with salt & pepper and half of the herbs.
  • Spread the whipped ricotta onto two plates. Divide the pasta on top. Garnish with the rest of the herbs, cress and pine nuts and serve immediately. Make sure to have a bit of ricotta with every bite.